Thursday, October 21, 2010

I've made chilaquiles before, but the last time was with crushed tortilla chips. While I did really like that black bean chilaquile, I think I prefer this one which uses corn tortillas. Oh corn tortillas, how I love you. This is basically a Mexican casserole. Black beans, zucchini, chilies, onion, bell pepper, tomatoes, cheese. Mmm. I'll be making it again for sure. It's really hard to find good and relatively healthy vegetarian casseroles, as I've lamented before.

2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.

3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes. Sprinkle with green onions.

this is just my sort of recipe - and I made enchiladas this week and felt like the warmer weather is heralding the need for more mexican food in my life so this is a timely recipe - already bookmarked!

So you don't toast the tortillas first? This looks so good and hearty. My neighbor is always talking about how good her chilaquiles are, but she uses pork so I can't try them. I'll have to share this recipe with her!

Hi, my name's Ashley and I live in Vancouver, BC, Canada with my husband, E, and my beautiful cat Abby. I like trying out all sorts of new recipes, but my real passion is baking. It's so much more satisfying to make a batch of bars instead of dinner! I have a background in psychology, food technology and public health. I love getting emails and comments so please feel free to email me.